Chicken Rice for Two
Treat yourself and a loved one to the comforting flavors of this one-pan Chicken Rice for Two, a perfect recipe for cozy dinners or intimate gatherings. Succulent, golden-seared chicken thighs are nestled into a bed of aromatic, buttery rice infused with garlic, onion, and sweet bites of carrot and peas. The dish is simmered to perfection in savory chicken broth, creating a rich, deeply satisfying meal in just under an hour. With minimal prep time and easy cleanup, this recipe is ideal for busy weeknights or when you want to impress with a hearty, home-cooked dinner. Garnished with fresh parsley, this savory dish is as visually appealing as it is delicious. Perfectly portioned for two, it’s all the comfort of a classic chicken and rice dish in a smaller, more personal serving.
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Recipe Information
Ingredients
- 2 pieces chicken thighs (bone-in, skin-on)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 2 pieces garlic cloves (minced)
- 0.75 cups uncooked long-grain white rice
- 1.5 cups chicken broth
- 1 medium carrot (diced)
- 0.25 cups frozen peas
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt, pepper, and paprika on both sides.
In a large skillet or sauté pan with a lid, heat the olive oil over medium-high heat.
Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the butter to the same pan, followed by the chopped onion and carrot. Sauté for 2-3 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the uncooked rice, coating it in the butter and vegetable mixture, and toast for about 1 minute.
Pour in the chicken broth, scraping the bottom of the pan to deglaze any browned bits for added flavor.
Return the chicken thighs to the pan, skin-side up, nestling them into the rice mixture.
Bring the mixture to a gentle simmer, cover with a lid, and reduce the heat to low.
Cook for 20-22 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Add the frozen peas in the last 5 minutes of cooking, stirring them gently into the rice without disturbing the chicken too much.
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 2322 mg | 101% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.9 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
